Cuban Bread Pudding

Ingredients

• 4 cups cuban bread cubed (1-inch cubes)
• 8 oz philadelphia cream cheese softened
• 3  eggs 
• 1 tsp ground cinnamon 
• 0.3 tsp ground nutmeg 
• 8 oz peach in juice undrained canned
• 2 cups milk 
• 0.3 cup raisins 
• 0.3 tsp salt 
• 0.3 cup planters slivered almonds toasted chopped
• 0.5 cup sugar divided
• 1 tsp vanilla 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 350F.
2. Pour milk evenly over bread in large bowl; stir gently.
3. Let stand 5 min.; set aside. Beat eggs lightly in medium bowl.
4. Add 1/2 cup of the sugar, the raisins, almonds, cinnamon, vanilla and salt; mix until well blended.
5. Pour over bread; mix lightly. Spoon into greased 9-inch square baking pan.
6. Bake 40 to 45 min. or until center is set and edges begin to pull away from sides of pan. Cool.
7. Meanwhile, drain peach slices, reserving 1/4 cup of the juice; set aside. Beat cream cheese with the reserved peach juice, remaining 2 Tbsp. sugar and the nutmeg with wire whisk until well blended.
8. Spread evenly over warm bread pudding; top with peach slices.
9. Serve warm or chilled. Cover and refrigerate leftover bread pudding.